Sometimes you just want to be fancy. And sometimes things in life just deserve some small amount of fanciness, and you just must oblige with a cake. Look guys, those are just the rules, I didn’t make ’em! But apparently I’m here to enforce them..? Whatever.
Here’s the first thing, buy yourself some 6 inch round cake pans, it’s just nice. Like, this recipe can be made using two 8 inch standard pans, but it seems a bit less fancy. You know what I said about being fancy guys. And with 6-inch pans, you can make these tall, pretty cakes without having to make, like, a ton of cake.
Alright so, now that we’ve got the fancy down, I have some exciting news to share. A couple of days ago I officially signed the paperwork, and I’m now working on publishing a cookbook! I’m working with Graphic Arts Books, and it’s going to be like, a real cookbook, that they sell in real stores you guys. IT’S CRAZY.
This is something I’ve wanted for a really long time, but I’ve always thought of it as a long-term goal, and it’s kind of blowing my mind still. I’ve been baking nearly every day of the week because I am insanely excited (my co-workers are reaping some sweet rewards right now).
I’ll share more about the book later on, once we’re a bit further into the process, but I will say that our anticipated release will be in October of 2018! EEEEE!
Alright, back to the cake, I’m calling it the celebration cake, cause, well you know. Anyways here’s the deal; it has sweet vanilla pound cake layers, thin layers of raspberry jam, and chocolate swiss meringue buttercream. It’s everything.
On the buttercream- listen, every single time I have ever made swiss meringue buttercream, I’ve been 99% sure I screwed it up. I always think to myself “Alright it’s cool, I have more eggs and butter, I’ll try again. Imma just whip it a little longer and then give up.” And then I walk away and come back, and it’s magically become this silky, beautiful frosting. Don’t. Give. Up. It looks weird for a while, and all broken and messed up, but it’ll come back together, really.
I hope today you have something to celebrate, and it’s totally okay if that something is that it’s Thursday. Enjoy!
Hey guys! It’s Sunday, and today should always be a day of cookies (pies, cakes, and other misc. baked goods acceptable).
Today I’m sharing a recipe for peanut butter oatmeal chocolate chip cookies, because why settle for just oatmeal, or just peanut butter, or just chocolate chip you guys? Why NOT have all three?
Little known fact- my cookie of choice is oatmeal. This is like 85% due to the fact that when it comes to raw cookie dough, oatmeal cannot be matched. It’s amazing, and that’s before the cookies are even baked you guys, AND it’s amazing with just boring old oatmeal with nothing else.
Can you just imagine how awesome this batch is? Peanut butter is a likely combo with oatmeal, and chocolate is a likely combo with… cookies, okay? Perfection has been born today.
This recipe originated from my middle school home ec class. We had tons of printed recipes at the end of the year in all different colors, all of which we had prepared during the class. The cookies these ones are based off, btw, I totally botched in class- forgot the flour (lol, not that important for cookies, right?), but once I made them at home, I never stopped.
The secret is the mix of blended oatmeal and full oats. The oatmeal powder gives you that toasty flavor more finely woven into the dough, and the whole oats offer the texture that we all associate with traditional oatmeal cookies. You blend the oats in a food processor or blender.
Okay, there’s actually another secret, and it’s super simple: cinnamon. I always add it to cookies because it creates this warm back note to end result that I promise you’ll love.
For good measure, I threw in some peanut butter chips alongside the chocolate. It takes home that peanut butter flavor, and it’s a nice compliment to the chocolate. Anyways, these are optional, so if you choose to leave them out, just replace them with more chocolate chips so you’ve got a good chip-to-dough ratio going on.
So, I basically only have time to bake on the weekends. I work 60 hours most weeks, and so my days an evenings are always full. Weekends are my time for baking and personal blogging. Usually, I spend some time during the week when I can to plan out my baking for the weekend, and to plan out what will be going on the blog.
So here’s the thing: I do not love cheesecake as much as the next guy. I love cheesecake WAY MORE THAN THE NEXT GUY. As a side note, if I actually know you and you don’t like cheesecake, I’m going to have to reconsider our friendship.